{"id":465,"date":"2021-06-18T13:47:44","date_gmt":"2021-06-18T13:47:44","guid":{"rendered":"https:\/\/www.edibleoutdoorscook.com\/?p=465"},"modified":"2021-06-18T13:48:41","modified_gmt":"2021-06-18T13:48:41","slug":"crawfish-pie","status":"publish","type":"post","link":"https:\/\/www.edibleoutdoorscook.com\/?p=465","title":{"rendered":"Crawfish Pie"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/06\/Crawfish-Pie.jpg?resize=438%2C472&#038;ssl=1\" alt=\"\" class=\"wp-image-466\" width=\"438\" height=\"472\" srcset=\"https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/06\/Crawfish-Pie.jpg?w=594&amp;ssl=1 594w, https:\/\/i0.wp.com\/www.edibleoutdoorscook.com\/wp-content\/uploads\/2021\/06\/Crawfish-Pie.jpg?resize=278%2C300&amp;ssl=1 278w\" sizes=\"auto, (max-width: 438px) 100vw, 438px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 lbs crawfish tails\u2026from Louisiana<\/li><li>\u00be cup green onion<\/li><li>1 tbs chopped garlic<\/li><li>\u00bc cup chopped bell pepper<\/li><li>\u00bd cup stock\u2026chicken or shrimp\u2026even better if you use your own shrimp stock<\/li><li>\u00bd cup milk<\/li><li>\u00bc cup chopped parsley<\/li><li>1 stick of butter<\/li><li>2 tbs corn starch<\/li><li>1 dash Zatarain\u2019s crab boil\u2026be careful, a little bit goes a long way<\/li><li>Seasoning to taste<\/li><li>1 dozen miniature pie shells<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>How to make<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat oven to 350 degrees.<\/li><li>Take miniature pie shells out of the freezer.\u00a0 Take a knife and make 2-3 small slits in bottom of each crust.<\/li><li>Bake only the pie shells on 350 degrees until crust is lightly brown.<\/li><li>Take out oven and let cool.<\/li><li>Melt butter in a large skillet over medium heat<\/li><li>Cook and stir the onion, bell pepper, garlic, seasoning until the vegetables are tender and the onion is translucent about 5 minutes.<\/li><li>Stir in the crawfish tails, throw in that dash of crab boil, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.<\/li><li>Whisk corn starch into cold milk and stock in a bowl until<br>the mixture is smooth, and pour the mixture into the skillet.<br>Bring the filling to a simmer, and cook, stirring constantly, until the<br>mixture thickens, about 5 minutes. Add chopped parsley.<\/li><li>Remove from heat and allow to stand for 20 to 30 minutes to finish<br>thickening.<\/li><li>While filling is cooling, preheat oven to 400 degrees.<\/li><li>Pour the filling into the prepared pie crust, Fill over the base of the rim<br>of the pie shell. Bake in the preheated oven until the crust is golden brown<br>and the filling is hot and bubbling 15-20 minutes.<\/li><li>Cool for 10 minutes before serving.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Chef&#8217;s Note:<\/strong>  The leftover stuffing can be used for eggrolls or wontons.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 lbs crawfish tails\u2026from Louisiana \u00be cup green onion 1 tbs chopped garlic \u00bc cup chopped bell pepper \u00bd cup stock\u2026chicken or shrimp\u2026even better if you use your own shrimp stock \u00bd cup milk \u00bc cup chopped parsley 1 stick of butter 2&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[102,73,106],"tags":[69,111,29],"class_list":["post-465","post","type-post","status-publish","format-standard","hentry","category-crawfish-recipe","category-seafood-recipe","category-various-seafood-recipes","tag-crawfish","tag-crawfish-pie","tag-seafood"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/465","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=465"}],"version-history":[{"count":1,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/465\/revisions"}],"predecessor-version":[{"id":467,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/465\/revisions\/467"}],"wp:attachment":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=465"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=465"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=465"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}